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Catering Handbook|Weiss

Catering Handbook

by Weiss
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Overview

This fully documented guide helps readers grasp the essentials of planning and successfully managing three major types of catering operations: on-premise, off-premise, and mobile unit. The authors evaluate each type of operation according to operating needs, advantages, and disadvantages.

Details

  • ISBN-13: 9780471284277
  • ISBN-10: 0471284270
  • Publisher: John Wiley & Sons, Inc.
  • Publish Date: November 1990
  • Dimensions: 9.34 x 6.38 x 0.95 inches
  • Shipping Weight: 1.47 pounds
  • Page Count: 304

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